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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-09-2013, 11:33 AM   #1
aawa
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Default Who cut the cheese? (pron)

Temperatures have dropped so to a point I can smoke some cheese without having to worry about temps. Not to mention I had a drawer full of cheese i bought at Kroger a couple weeks back.

1.5lbs colby, 1.5lbs jack, 1.5lbs sharp cheddar, 1.5lbs colby jack, 3.5lbs mozzerella, 2lbs swiss, 2lbs polly o string mozerella, 1lb meunster.


Unwrapped and ready to go.


Setup the A-Maze-N smoker with some hickory dust.


Both ends lit and ready to go. This should give me 3 hours of burn time.


Witness the power of a fully operational Performer. All cheese on 2 racks.


3 hours from now, going to pull it off and vacuum seal it for a long rest in the fridge.
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Unread 11-09-2013, 11:37 AM   #2
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Mmmmm, smoked cheese. Good stuff.
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Unread 11-09-2013, 11:56 AM   #3
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mmmmmm nice - cant wait to see the results.
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Unread 11-09-2013, 12:02 PM   #4
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I'm hoping to do this same thing tomorrow :)
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Unread 11-09-2013, 12:04 PM   #5
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Very nice. How long do you have it rest in the fridge after smoking when you say long? I smoked last time, vacuum packed but I think the rest time was short.
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Unread 11-09-2013, 12:12 PM   #6
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Bought a new grate just for the cheese, eh?
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Unread 11-09-2013, 12:23 PM   #7
JMSetzler
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Quote:
Originally Posted by ssv3 View Post
Very nice. How long do you have it rest in the fridge after smoking when you say long? I smoked last time, vacuum packed but I think the rest time was short.
I think it gets to a good maturity point after 4 weeks, but even longer is better. I just opened a package of gouda that I smoked nearly a year ago and it's phenomenal.
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Unread 11-09-2013, 12:30 PM   #8
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Quote:
Originally Posted by JMSetzler View Post
I think it gets to a good maturity point after 4 weeks, but even longer is better. I just opened a package of gouda that I smoked nearly a year ago and it's phenomenal.
Thanks John,

I figured I opened up way too early at two weeks.
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Unread 11-09-2013, 12:36 PM   #9
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Good work! I need to smoke cheese in larger batches like that. One or two blocks never last long
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Unread 11-09-2013, 12:57 PM   #10
aawa
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Quote:
Originally Posted by ssv3 View Post
Very nice. How long do you have it rest in the fridge after smoking when you say long? I smoked last time, vacuum packed but I think the rest time was short.
The minimum i go is 2 weeks, but I usually go 4-8 weeks.

Quote:
Originally Posted by deguerre View Post
Bought a new grate just for the cheese, eh?
I actually got the Weber Gourmet Grate system. My other 2 grates need to be cleaned so opened the Gourmet grate system and use it.

Quote:
Originally Posted by JMSetzler View Post
I think it gets to a good maturity point after 4 weeks, but even longer is better. I just opened a package of gouda that I smoked nearly a year ago and it's phenomenal.
I like mine between 4-8 weeks. Although I just opened up my last block of colby which was done in March of this year and it is ridiculously good.
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Unread 11-09-2013, 01:20 PM   #11
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Very nice love smoked cheese I have bbe thinking about doing nthat
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Unread 11-09-2013, 03:23 PM   #12
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Awesome! - Dos the top grate sit on the handles of the bottom grate?
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Unread 11-09-2013, 03:27 PM   #13
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It is getting to be that time of year. I need to smoke up some cheese for the holidays.

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Unread 11-09-2013, 03:49 PM   #14
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Looking real good and I have to do some cheese smoking as well.
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Unread 11-09-2013, 03:56 PM   #15
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You all just made me decide to open some up i had mellowing for a few months...
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